Prep

Turn off the heat and leave for 2–3 minutes until cooked (or follow the packet instructions).

Drain well.

Refresh in cold water.

Set aside.

Prep the veg:

Wash the the broccoli and divide into florets.

Slice the onion into half moons roughly 1–2mm thick.

Peel and grate the ginger.

Slice the garlic and deseed and slice the chilli.

Slice the mushrooms.

Wash the pak choi and separate the leaves.

Wash and trim the beans.

Cook

Warm the chicken/vegetable stock in a small pan.

Spoon two tablespoons of the stock out into a cup, add the cornflour and stir it in.

Heat the groundnut and sesame oils in a wok.

Add the onion, beans and broccoli, toss and stir-fry for 2 minutes.

Add the garlic, ginger, and mushrooms.

Stir-fry for 2 minutes.

Add the pak choi and cook for 1 minute.

Add the soy, chilli, and chosen sauce.

Cook for a minute.

Add the stock and cornflour mix and season.

Let it bubble to thicken.

Stir the noodles in to coat and cook through.

Plate

Tip into bowls and enjoy as it is with cups of green tea, or serve alongside char siu pork.

Change it up

For a chicken stir-fry, chop bits of chicken breast/thigh into bite-sized bits. Toss in a bit of soy, rice wine and a pinch of sugar. Leave for a bit. Stir-fry in 1 tbsp each of groundnut/sesame oil for 3-4 minutes until white all through. Remove. Cook the vegetables as before and stir in with the noodles to finish.

For a tofu stir-fry, marinade as above and throw on top of the cooked noodle dish.

Credit

This recipe taken with permission from:
From Virgin to Veteran
Sam Stern
Published by Quadrille
RRP £20
Photography by Chris Terry